Friday, March 21, 2014

A Happy St. Pat's to You!

On Saint Patrick's Day 2010, I made my first batch ofIrish
Car Bomb cupcakes. These cupcakes have
become a tradition in our family as I have made them every year on Saint Patrick's
Day. Now that we have kids, I make a kid friendly version in addition to
the adult version. In the four years I have been making these cupcakes I
have made them my own by tweaking the recipe.

These cupcakes have ALWAYS been a hit with kids (see instructions
for kid’s version) and adults at all of our Saint Patrick’s Day parties. These cupcakes have been shipped to friends,
they are so popular!!!

Put the butter with the beer in a sauce pan over medium heat and bring to a
simmer. Whisk in cocoa powder until smooth. Cool slightly. In a large
bowl, whisk the flour, sugar, baking soda, salt and chocolate pudding mix. In a
mixer bowl, beat the eggs and the sour cream together. Add the
beer/butter/cocoa mixture and beat to combine. Add the flour mixture and beat
briefly just to combine. Using a rubber spatula, fold the batter until
completely combined, making sure to incorporate little pockets of flour on the
bottom so that the batter is of equal consistency everywhere.

Fill the cupcake liners about 2/3 of the way if
you want flatter cupcakes and 3/4 if you want domed. Bake for about 17 minutes,
or until a toothpick or a slim knife inserted into the middle of a cupcake
comes out clean. Cool completely to room temperature.

Make the filling: Chop the chocolate and transfer
it to a heatproof bowl. Heat the cream until simmering and pour it over the
chocolate. Let it sit for one minute and then stir until smooth. Add the butter
and whiskey (if you’re using it) and stir until combined. Do not allow the ganache to cool too long or
it will become a solid, making it hard to fill the cupcakes.

*I split the filling into two bowls, one for the
kid’s cupcakes and one with the adult cupcakes.
I add the whiskey to the filling for the adult cupcakes.

*I make the frosting up to the point of adding
the Bailey’s to the mix and split the frosting into two bowls; one bowl for the
kid’s cupcakes and another for the adult cupcakes. I add the Bailey’s to the adult cupcakes.

In a large mixer bowl, whip the butter for
several minutes until very light and fluffly. Slowly add the powdered sugar,
letting it incorporate, utnil the butter becomes thicker and stiff (you will
know when this happens). Slowly drizzle the Bailey's (or milk or cream or a
combination thereof) and whip until combined. Ice and decorate the cupcakes.

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Alex and I invite you to join our cooking escapade as we travel down a road of tantalizing taste. Most recipes will be complete ripsoffs because I own a LOT of cookbooks...some will be modifications of ripoffs from my cookbooks....and some will be creations we made up...Alex is better at making up recipes than I am. We hope you enjoy. Feel free to make comments, good bad or indifferent...we love them all.